Roti Canai Banana/Pisang

Roti Canai is a popular must-have breakfast for Malaysians. If you go to any Mamak (Indian-Muslim) restaurants here, you can see a plethora of roti canai varieties, even Roti Canai KLCC! It's very easy to make on your own, but I'm going to add something else, banana!

Banana Roti Canai (Roti Canai Pisang)
5 cups plain flour
3 teaspoon salt
2 cups water
4 teaspoon sugar (optional)
2 teaspoon sweetened condensed milk (optional)
Few bananas

Mix together water, salt, sugar and milk in a cup. Sieve flour into a large mixing bowl and make a hollow in the center and pour in the mixture. Mix them thoroughly with a wooden spatula before kneading into a soft dough.

Shape dough into small balls. Place them in a bowl and pour a bit of cooking oil on top to prevent the dough balls from sticking together. Cover the bowl with a damp cloth and leave for 8 hours or overnight. You can leave it for 2-3 hours only but the longer you leave it, the more stretchy it is, hence the crispier it becomes.

Flatten each ball with a rolling pin and roll up dough as thin as possible. Or if you're feeling very Malaysian, use your hands to stretch the dough.

Take 1 small banana and slice it thinly and arrange them in the middle of the stretched dough. Pull sides of dough on top of the middle part to make a square shape roti canai. Heat a pan and cook 2-3 minutes until golden brown. Grease top of roti canai with a bit of butter and flip it to cook the other side. Serve with whipped cream.

And that's it. Here's a photo I took from Banana Pancake World to give a rough idea of how it's like. Enjoy eating!